Southern Black-Eyed Pea Stew
Serves 6 (may be doubled in a 8 qt Instant Pot
Freezes well, but add additional broth when reheating
In a hot pan, dry sauté the onion on medium-high heat, stirring in a couple of tablespoons of water or broth to de-glaze when the onions begin to stick and become golden. When the broth cooks down and onion stick again, stir in a bit more broth to deglaze again. Add the bell peppers, celery, and garlic, and stir about 3-5 minutes until softened a bit. Add all of the remaining ingredients, except red onions or scallions, vinegars, salt and pepper, and enough water (if using Better Than Bouillon), or broth, to cover by 2 inches. Stir to mix and lock the lid in place. Set pressure on high for 15 minutes, *[35 minutes if yellow eyed peas]. Allow natural release. Peas should mash easily in your fingers. If not, lock lid in place and set for another 3 minutes, and again, natural release. Discard the bay leaves and smoked dried chipotle chili (if used). Stir and adjust seasonings and serve.
For stovetop preparation, follow instructions above, except cook three hours (possibly one hour longer for yellow-eyed peas), until beans are tender. Add more water if the soup becomes too thick.
Hoppin’ John becomes thicker after cooking, especially when reheated as left overs. Add broth to give you the consistency that you want.